| Liquor filled chocolates?
Posted: 3/2/2009 2:21:18 PM | Has anyone ever tried making liquor filled chocolates? I'd really like to make some tequilla filled chocolate balls - I bought some at the airport once in Cancun and they were to-die-for... I think they would make great gifts. I'll be looking to see if the local community college might offer some candy making classes too.  | |
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| Liquor filled chocolates?
Posted: 3/2/2009 2:57:49 PM | i found this...
Go to a candy or cake supply house or restaurant supply. They have a white substance, forgot what it is called,sugar based that you add liquor to, to make a paste. Fill a chocolate mold with chocolate and dump out the rest of the chocolate, let cool. Then fill with the paste, and then cover with the chocolate and let set. Remove from molds. You have to let the candy mature for a couple of weeks, then they will be ready to eat.
someone may have more info...sounds fun
I want to make the lollypop with the Mescal worm inside.... | |
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| Liquor filled chocolates?
Posted: 3/2/2009 3:08:09 PM | Two ways of doing filled chocolates.
#1
You will need chocolate molds. For liquor filled chocolates, something reasonably deep. You will need dry fondant and chocolate. Most of this can be purchased at craft stores. Simply coat the inside of the mold with the tempered chocolate. Set the mold in the freezer for a couple minutes to set. This also helps to achieve a nice gloss on your chocolate. Combine your desired liquor with the dry fondant, to the consistency of soft margarine. Carefully spoon the mixture into the hardened molds. Give the molds a gentle tap on your work surface to dislodge any air bubbles. Seal with another layer of chocolate. Back in the freezer to harden. Once hardened turn out onto a sheet pan. I would recommend that you let them "cure" for at least 3 weeks. The fondant should have turned clear by then and won't be "gritty".
#2
You need a polycarbonate or flat metal mold of some form. Either Ebay or www.chocolateman.net for the white polycarbonate ones made by Cacao Barry. It MUST be one of the very sturdy solid ones to withstand running a scraper down the front without deforming. The thin clear ones you can buy for a buck or so are NOT suitable.
Make sure the mold is perfectly clean. Temper your chocolate and fill the mold completely, tapping the side to remove air bubbles. Immediately turn the mold upside down over the container holding the melted chocolate and tap the side again to pour out any still liquid chocolate. This will leave a coating in the depressions of the mold. Run a scraper over the front of the mold to remove any chocolate outside of the depressions.
Place upside down on supported above the surface so that the chocolate won't pool in the bottom of the molds. Allow to harden. Fill with liquour of choice to within 1/8" or so of the top of the depressions.
Very carefully pour melted chocolate over the candies and after a minute or so use the scraper to level off removing any excess.
This is the most difficult part. You must be VERY careful and gentle putting the melted chocolate over the liquid in the molds or you won't get a proper seal from the chocolate and the candies will leak.
Place in a cool place or refrigerator for an hour or so until the chocolate hardens fully.
The chocolate should shrink enough so that when you tip the mold over the candies will fall out. | |
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| Liquor filled chocolates?
Posted: 3/2/2009 3:15:10 PM | Yes I have done this. I bought molds from candyland crafts. There are some online directions on the internet, including this one:
http://www.chocolate-candy-mall.com/liquor-filled-chocolate-candy.html
Feel free to ask anything! | |
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| Liquor filled chocolates?
Posted: 3/2/2009 3:22:56 PM | this sounds do-able..and fun
I wonder how to make a tequila filling, almost like a magarita...I must experiment! | |
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| Liquor filled chocolates?
Posted: 3/2/2009 6:21:21 PM | Classic thanks for the tips! And Sinful, that's a great link - and within driving distance for me too... All, I appreciate your responses! Can't wait to get my supplies and give it a try.  | |
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| Liquor filled chocolates?
Posted: 3/3/2009 9:40:52 PM | | I like making champagne filled truffles. Got hooked on then in France and then bought some in southern California, and sat and looked at the centers long enough that I figured out how to make my own..... | |
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| Liquor filled chocolates?
Posted: 3/4/2009 1:19:37 PM | That "white stuff" is called fondant and can be made the old fashioned way by cooking with a candy thermometer or by making it with powdered sugar and other stuff for a no cook fondant. If you make it and want liquid centers you will have to get an ingredient called invertase to melt the sugar in the fondant similar to the liquid in a chocolate covered cherry. Or you can use maraschino cherry juice added to your fondant. You will need to work quickly to cover the fondant because it will start to turn liquid rather soon. Here is a no cook recipe for fondant:
1/4 cup white shortening
2 tbsp water
1 lb mini marshmallows
2 lb confectioner's sugar
1 tbsp clear vanilla (you can use regular vanilla if you dont care that your fondant woht be white white and then substitute butter flavor crisco for the while shortening)
1/2 tsp butter flavor
Grease a microwave safe bowl with the shortening. Add the marshmallows and the water and microwave on high in 30 second intervals until the marshmallows are melted, stirring each time. Pour into a bowl and add the vanilla, butter flavor and the sugar and using a dough hook or a wooden spoon knead it like bread until you get a soft "dough" Add a little powdered sugar or water to get the right consistency. It must be soft and pliable and not sticky. You can add flavorings, nuts, dried fruit and color at this point by kneading them into the fondant. Cover and let sit for an hour before using..
To fill chocolate molds, paint the molds with melted chocolate. While the shells are hardening roll pieces of fondant to fit inside the cavites. Press them into the molds gently, leaving about 1/8" of space at the top and spoon additional chocolate over the fondant centers. Let dry completely. Unmold. | |
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| Liquor filled chocolates?
Posted: 3/4/2009 5:57:27 PM | | Just buy 1 big bottle , and the second night just get drunk again & sniff the Hershey's wrapper . | |
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| Liquor filled chocolates?
Posted: 3/4/2009 7:20:02 PM | | Dammmm Miss Curvesss you sound like a real expert! I'll try your suggestions (still gotta get my supplies from Candyland). Thanks so much!! | |
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| Liquor filled chocolates?
Posted: 3/5/2009 8:30:16 AM | They are very time consuming and require allot of work!
What would you like to know . . . EF1 | |
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| Liquor filled chocolates?
Posted: 3/5/2009 8:44:23 AM | | I did not mix the booze with any fondant. Here is my process: I coated the molds using a squeeze bottle to make a puddle in the bottom, then painting it around with a paint brush. At the same time, I spread a layer of chocolate evenly on a piece of parchment. When it was all set, I used the top of a sharp edged booze bottle lid that I had cut the end off so I could poke my finger in to release the chocolate, and I cut out small circles from the parchment, making sure the lid was close to the same size as the top edge of the mold. I then used my squeeze bottle to make a little ledge inside each mold, near the top, and let this firm up a little. Then, after I put in my Grand Marnier with an eyedropper (2 tsp. was a lot! ), I placed the little circle on top of the filled mold, gently pushing it in a little. I then sealed the mold around the edges and across the circle, using the squeeze bottle again. This took a while but I did get faster with time, and it was certainly appreciated! One can always add another layer at the end to fix any spots that look like they might leak. | |
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| Liquor filled chocolates?
Posted: 3/5/2009 4:35:14 PM | | Wishful I had to read that a few times but I get what you did.. very resourceful andf I bet they were lushious!....however you are an experienced candy maker I assume and most of the other members prolly arent. I would say that it would be of great use to those wanting to learn should get a good intro to candymaking book. One good one is Candymaking for Dummies, another is Candymaking by Ruth Kendrick. Both of these books are available on www.half.com for a great price. I have both books. | |
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| Liquor filled chocolates?
Posted: 3/5/2009 5:32:46 PM | | I was not at all an experienced candy maker when I decided to teach myself to do the basics, to make money for fairs and markets with as little expense as possible. I went online for weeks, found the best online sources for supplies, and read and compared all the info on the different techniques that were available. I went from there, learning to temper and then temper again when the fancy thermometer did not work because it turned out to be off by 17 F degrees! (I ended up spending $50 on a commercial digital thermometer that I can trust.) I have learned to make the liquor filled chocolates, coconut bon bons, peanut butter cups, chocolate covered cherrries, and the basic fondant filled. I also make fudges of various kinds, sponge toffee, truffles and lollipops. If anyone needs any recipes or help, I am into sharing. I cannot make any of the stuff for markets and fairs until my lot sells and I can buy a vehicle. I am resourceful, but not to the point of pushing my wares in a wheelbarrow! ***There are awesome ideas on etsy.com ! | |
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